Post-Easter Monday & Favorite Recipes

I hope everyone had a lovely weekend celebrating Passover, Easter, or just relaxing. Now that I’m getting back into the swing of the week I thought I’d share a little bit of my weekend and some favorite brunch recipes!

Friday started off right with this care package from my mom:

Isn’t she the cutest?

Of course I had a paper due at 5 pm so I spend most of my day working on that then crashed at 7 and slept until Saturday morning…

Sunday was Easter, and while I didn’t get to spend it with my family I had a great brunch with friends! I made this stuffed french-toast with berry compote:

And this potato basil frittata a la the Barefoot Contessa:

A family favorite. Also I’m obsessed with Ina Garten so you’ll probably be hearing a lot more about her.

Stuffed French ToastThis is just about the easiest thing ever to make and never fails to impress! Try whipping this up for friends or family if you need to convince them that you’re a very high-functioning human. Ingredients:
1-2 Italian, Brioche, or Challah loaves (something large enough to hold filling)
Eggs (About 6)
Heavy Cream (small container works)
Cinnamon
Vanilla Extract
Unsalted Butter
Filling items (potential flavor combos below, but feel free to get creative)Directions:Cut bread into thick slices, about 1 1/2 inches each, then cut a slit in the top of each slice to create a pocket. Fill each slice with desired fruits, nuts, etc. and set aside.

Beat eggs and heavy cream until combined. Add a splash of vanilla extract and cinnamon and whisk to distribute.

Warm up a griddle or place a pan over medium heat. Meanwhile, soak each stuffed slice of toast in the egg mixture until thoroughly saturated. Melt a tablespoon of butter on your griddle/in the pan, then place the egg-soaked slices in to cook. Cook for a few minutes on each side, including the bottom. Because this is extra thick, it’ll take a little longer to cook through. Make sure it isn’t burning or staying super light- if it is, adjust temperature accordingly.

Serve with a fruit compote, syrup, or plan. Enjoy!

Blueberry-Meyer Lemon-Goat Cheese: Heat frozen blueberries in a saucepan over medium heat until they take on the consistency of a sauce. Squeeze the juice of 1/2 a meyer lemon in and stir. Stir goat cheese with a little bit of honey, lemon zest, and the juice from the rest of the lemon. Use to fill each slice of toast.Grapefruit-Blackberry-Pistachio: Heat frozen blackberries in a saucepan over medium heat with the juice of a ruby red grapefruit until it takes on the consistency of a sauce. Mix with roasted pistachios and fill toast.Other fillings: Nutella, Peanut Butter and Jelly, Caramelized Bananas, Peaches & Mascarpone, Cinnamon Apples, Cardamom Pears and Almonds

I hope you all enjoyed your weekends (and get to try these recipes)!

xoxo,
Kate “How do I even have this much work when it isn’t finals yet???”